Harriet Sherrard'S Banana Bread
A moist and flavorful banana bread with a tender crumb, combining ripe bananas with a subtle sweetness from sugar and a buttery richness. Perfect for breakfast, snacks, or dessert, this loaf appeals to banana lovers and those seeking a comforting homemade treat.
Ingredients
Instructions
- Mash the bananas well with a fork.
- Combine sugar, Crisco, butter, beaten egg, cold water, and dissolved soda in a bowl.
- Add the mashed bananas to the mixture.
- Gradually stir in the flour and baking powder until just combined.
- Pour the batter into a deep narrow loaf pan.
- Bake in a slow oven at 350°F for about 1 1/4 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute vegetable oil for Crisco if desired. Ensure your bananas are very ripe for optimal sweetness and moisture. If you find the batter too thick, a splash more cold water can help. Always use a toothpick to check doneness; it should come out clean from the center.
Serving Suggestions
Serve slices of banana bread warm or at room temperature, perhaps with a smear of butter or a drizzle of honey for added flavor. It pairs beautifully with coffee or tea, making it a perfect breakfast or snack option. Consider serving it alongside a fruit salad or yogurt for a balanced meal.
Storage & Reheating
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and microwave for 15-20 seconds or toast lightly for a warm, fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Harriet Sherrard'S Banana Bread contains roughly 457 calories, with 5g protein, 48g carbohydrates, and 28g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour. It will give the banana bread a nuttier flavor and denser texture. However, you may need to slightly adjust the liquid ingredients if the batter seems too thick.
What can I add to the recipe for extra flavor?
You can enhance the flavor by adding nuts, chocolate chips, or spices like cinnamon or nutmeg. Walnuts or pecans are great choices, and about 1/2 to 1 cup can be mixed into the batter for added crunch.
Is it possible to make this recipe dairy-free?
Absolutely! You can substitute the butter with a non-dairy alternative, such as coconut oil or a plant-based margarine. Ensure that the Crisco used is dairy-free as well, which most varieties are.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).